2 pounds of salmon (fillets) 1 tablespoon of finely chopped flat-leaf parsley 1/4 cup of unsalted butter lemon zest from 1/2 lemon salt and ...
-
-
Minimalism. It seems to be the theme for 2012. I've been reading all sorts of blog posts and articles about people cleaning out their inboxes, uns...
-
1 ½ cups of dried chickpeas (garbanzo beans) 1 tablespoon of baking soda 1 cup of tahini 3 garlic cloves, smashed with the side of a knife 3 ...
-
Serves four 1 persimmon, thinly sliced with a mandoline 1/4 seeded serrano chile, very thinly sliced (optional) 3 ounces of prosciutto slices ...
-
My first Christmas in America was a confusing one at best. Coming from Russia (by way of Israel) where we had a New Year’s tree and a fellow nam...
-
We've partnered with Got Milk? to bring you today's recipe. Thanks for supporting our sponsors! It all started with my early attempts to breast...
-
I've been a huge fan of Amanda's beautiful site, give me flour, for some time now. Her writing makes me want to travel to her homeland of Brazil, ...
-
Have you ever kept something a really big secret? Something you've never shared with anyone? I was amazed at how long Matt kept his proposal plans...
-
The more I cook at home, the less impressed I am when I go out to restaurants. A bowl of pasta for $17? A fillet of fish over seasonal vegetables ...
-
Matt and I had a raised voices sort of argument about this sandwich, of all things, last weekend. The kind where you wonder, fifteen minutes after...
-
I’ve never been a cupcake person. I’m not much for pie, either. But it takes a certain type of cupcake (and a certain type of pie) to win my h...
-
4 heads of garlic 1 sprig of fresh rosemary, cut into 4 pieces Salt Olive oil 3 tablespoons of butter 3 tablespoons of finely chopped fresh dil...